Monday, May 30, 2011

Mutton and Lentil tagine recipe


Mutton and lentil tagine recipe
Mutton and lentil tagine recipe

Ingredients
  • 750 gms mutton, cut into 1 inch cubes
  • ½ cup dried lentils
  • 1 tbsp olive oil
  • 2 cups chopped onion
  • 2 medium garlic cloves, crushed
  • 1 medium tomato, cut into eight wedges
  • 1 tsp ground cumin
  • 10 hara dhanya sprigs
  • 2 tbsp chopped leaves
  • 4 cups wshed, ready-to-eat spinach
  • Salt & pepper to taste
Mutton and Lentil tagine Preparation:
  1. Heat oil in a medium-size non-stick skiller over high heat.
  2. Add mutton cubes & brown for 2 minutes, ensuring they are browned all over.
  3. Remove to a plate.
  4. Add onion, garlic, tomato, cinnamon, cumin, salt & pepper.
  5. Cook for a minute. Add 2.5 cups water, 10 springs hara dhanya & lentils.
  6. Bring to a simmer, reduce heat to medium, cover with a lid & gently simmer for 20 minutes. (The water should be absorbed).
  7. Remove hara dhanya springs, stir in mutton & spinch & cook for 2 minutes.
  8. Divide between 2 dinner plates & sprinkle with chopped dhanya.

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